Ole's Ensalada De Jicama
Serves 4
Recipe By: Chef Ramos
Published in: Boston Herald
1 large jicama -- peeled and julienned
2 blood oranges -- peeled and sectioned into six pieces
1 small pink grapefruit -- peeled and sectioned into six pieces
1/4 fresh pineapple -- peeled and chopped into wedges
1/2 red onion -- chopped
1/4 cup lime juice
2 sprig cilantro -- chopped
1/2 teaspoons chili powder (preferably guajillo chilis )
Sea salt to taste
Mix jicama with oranges, grapefruit, pineapple and onion in a nonreactive
bowl. Toss with lime juice and cilantro. Sprinkle on chili powder and sea
salt. Refrigerate for a couple hours to blend flavors. Serves 4 to 6.
Recipe Notes Chef Ramos of Oles keeps plenty of jicama on hand and uses
it in a bright, summery salad with blood oranges, grapefruit and
pineapple. It's a regular appetizer on the Ole menu and one you can
easily replicate at home. Simply remove the outer layer of the jicama,
like you would an onion or tomatillo.
Exported from A Cook's Books -- Recipe management for Macintosh
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